Effect of brewing conditions on the physicochemical and antioxidant properties of coffee cascara infusions from the Benguet Region

Coffee cascara, a by-product of coffee processing, has emerged as a sustainable ingredient with potential functional and nutritional applications. This study aimed to evaluate the physicochemical and antioxidant properties of cascara infusions from the Benguet region in the Philippines, focusing on...

詳細記述

書誌詳細
第一著者:	Sanchez, Laetitia C. (著者)
その他の著者:	Sanchez, Rowena Grace R. (adviser.)
フォーマット:	学位論文
言語:	English
主題:	Coffee > Processing > Philippines. Functional foods > Philippines. Coffee cascara. Antioxidant activity. DPPH radical scavenging assay.
オンライン･アクセス:	Available for University of the Philippines Diliman via Digital Archives. Click here to access